Modified Tunnel of Fudge Cake √
Serves 12 to 14.
Note: Here’s a Valentine option. The Pillsbury dry frosting mix originally used in this Bake-Off winner from 1966 hasn’t been available for years. Though Pillsbury revised the recipe to reflect the change, not everyone was pleased with the outcome. This version, adapted from Cook’s Country magazine, is much more involved than the original 15-minute recipe that Ella Helfrich of Houston created. But it’s well worth the effort. For additional flavor, toast the nuts (spread in a single layer on a baking sheet and bake 5 to 10 minutes at 350 degrees, until they begin to give off an aroma). Dutch-processed cocoa is a richer, darker cocoa, treated with alkali to neutralize cocoa’s natural acidity.
• 2 oz. bittersweet chocolate, chopped
• 1/2 c. boiling water
• 3/4 c. Dutch-processed cocoa powder, plus extra for pan (see Note)
• 2 c. flour
• 2 c. walnuts or pecans, finely chopped
• 2 c. powdered sugar
• 1 tsp. salt
• 5 eggs, at room temperature
• 1 tbsp. vanilla extract
• 1 c. granulated sugar
• 3/4 c. packed light brown sugar
• 1 1/4 c. (2 1/2 sticks) unsalted butter, at room temperature, plus extra for pan
• 4 oz. bittersweet chocolate, finely chopped